Shelly's Recipe

WHITE MUSHROOMS AND SPINACH

Category: Spinach

2 tbsp extra-virgin olive oil
1 lb white button mushrooms, ends trimmed (but stems still attached) and washed, quartered and/or halved to the same size
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
4 small cloves garlic, peeled and smashed
1/4 to 1/2 cup dry Marsala
1/2 lb spinach leaves, washed and dried

Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.

Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.